Bean and Veggie Pitas Recipe

Zippy Dijon dressing pulls together the satisfying flavors in this Tex-Mex treat. My husband, Eric, loves it! We like to top these sandwiches with a bit of shredded cheddar cheese. —Renee Flott, Emporia, Kansas

Nutritional Facts

Directions

In a bowl, combine the first nine ingredients; set aside. In a jar with tight-fitting lid, combine the oil, vinegar, mustard, honey, lime juice, garlic powder, salt, cumin and cayenne; shake well. Line pita halves with lettuce; fill each with about 1/3 cup vegetable mixture. Drizzle with dressing.Yield: 6 servings.

Originally published as Bean and Veggie Pitas in Light & Tasty
April/May 2001, p7

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"I made the dressing along with random veggies I had in my fridge (bell pepper, onion, cooked asparagus run under cold water to cool down, and celery). I stuffed veggies into a tortilla with havarti slices and arugula lettuce mix. It was wonderful. I was skeptical of the complex dressing at first but it turned out great. Just the main dish I needed to beat this evening heat."

"I made the dressing along with random veggies I had in my fridge (bell pepper, onion, cooked asparagus run under cold water to cool down, and celery). I stuffed veggies into a tortilla with havarti slices and arugula lettuce mix. It was wonderful. I was skeptical of the complex dressing at first but it turned out great. Just the main dish I needed to beat this evening heat."